Categories: Appetizers, Salads, African 
      Yield: 6 servings 
  
      1 lb Eggplant, peeled & cubed            1 ea Garlic clove, minced 
      1 lb Tomatoes, chopped                        Tabasco sauce to taste 
      2 ts Hungarian paprika                   4 tb Olive oil 
      1 ts Salt                            
  
  In a pot, cover eggplant with cold water, bring to a boil & cook for 1/2 an 
  hour.  Drain & press with a spoon to remove excess moisture. 
   
  Combine eggplant & tomatoes with remaining ingredients.  Saute in 
  moderately hot olive oil for 5 minutes.  Stir & mash ingredients together 
  as sauteing.  Chill before serving. 
   
  "The Africa News Cookbook"